recipes Archives - Page 8 of 62 - Feathers in Our Nest

Refrigerator Dill Pickles

March 30, 2015 by Aliesha

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Every summer I love making refrigerator dill pickles! I have adapted my recipe over the past several years (always changing it and never writing it down!), but this time I carefully wrote down all of my measurements so I could share it with you. The thing I most love about refrigerator pickles is that there is no canning involved. You just make them and put them in the fridge! So easy. I’m hoping to get some more pickling cucumbers this week so I can make a few more jars!

Pickling cucumbers are smaller than regular cucumbers, and you can buy them at most grocery stores as well as at your local farmer’s markets! Farmer’s markets really are the most cost effective way to buy them, I have found!

Fresh dill is essential to this recipe, and growing it is probably really simple. I may try to do that this summer! For this batch, though, I used fresh dill I bought at Trader Joe’s.

The recipe as written will make two quart jars.

Refrigerator Dill Pickles

Refrigerator dill pickles are easy to make and have that wonderful, crunchy texture you love! This recipe makes 2 quart jars.

Author: Aliesha @ Feathers in Our Nest

Recipe type: Side Dish

Cuisine: American

Serves: 2 jars

Ingredients

1½ cups white vinegar
1½ cups water
3 tsp. kosher salt
10 garlic cloves, peeled
1 cup (approximately) fresh dill, including stems
2 tsp. whole peppercorns
1 tsp. whole coriander seeds
pickling cucumbers (12? will depend on size of cucumbers)

Instructions

In a saucepan over medium heat, bring vinegar, water, and salt to a low simmer.
Smash garlic cloves slightly with the flat side of a knife.
In two clean quart jars, place garlic cloves, dill, peppercorns, and coriander seeds, splitting the ingredients between the two jars.
Slice cucumbers into spears and pack into the jars tightly.
When vinegar mixture is hot, pour over the contents of the jars.
Place the lids on the jars and allow to cool completely on the counter.
When cool, place in refrigerator. Ready to enjoy when chilled!

Garlic Refrigerator Dill Pickles - easy to make and no canning required! Fun to make in the summer using farmer's market produce! | Feathers in Our Nest

My kids love pickles, and Jude was really excited about trying these!!

Enjoy!

For more of our family’s recipes, visit our recipe page here!

Asian Glazed Salmon

March 19, 2015 by Aliesha

We love to try new recipes, and I like to joke that I never make salmon the same way twice! That’s not entirely true, but I do enjoy getting creative with salmon!

This recipe is easy to throw together, but tastes delicious. The flavor of the marinade doesn’t overpower the salmon, but gives it a fresh new taste!

We served it over-top brown rice and alongside asparagus (seasoned with an Asian sauce). White rice and green beans would be a good fit too!

Asian Glazed Salmon

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Main Dish

Cuisine: Asian

Serves: 4

Ingredients

2 Tbsp. honey
1 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
1 lime, juiced
1 garlic clove, minced
⅛ tsp ground ginger
4 skinless salmon fillets (4 oz. each)
sesame seeds

Instructions

Preheat oven to 400 degrees.
Combine honey, toasted sesame oil, soy sauce, lime juice, garlic, and ginger in a bowl and whisk until smooth.
In a shallow dish, place salmon fillets in a single layer and cover with marinade.
Marinate for 10 minutes, then flip over and marinate for another 10 minutes.
Place salmon on a foil-lined baking sheet and spoon any remaining marinade over top of each fillet. Sprinkle with sesame seeds.
Bake for 10-15 minutes until salmon flakes easily (don't over-bake).
Serve immediately.

Enjoy!

For more of our family’s favorite recipes, click here!

Mesquite Chicken Alfredo {One Pot Recipe!}

March 9, 2015 by Aliesha

I’ve always been skeptical of one pot pasta dishes, but this one turned out beautifully and was a definite winner! We enjoyed it for Tad’s birthday last week and we’ll be making it again in the future, I’m sure!

This is a great way to use leftover chicken! I used chicken that I had cooked in the slow cooker, so it was really moist. I usually have most of these ingredients on hand, so it’s a good one for the dinner rotation.

My kids enjoyed it too, so it wasn’t too spicy. Just the right amount of flavor! (If you like more “heat,” you can add more cayenne to the mesquite seasoning.)

It all comes together really fast, so it’s helpful to have all of the ingredients out on the counter, prepped, and ready to go before you start.

Mesquite Chicken Alfredo

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

One pot and a few everyday ingredients transform pasta and chicken into something special! Just the right amount of flavor while still being kid-friendly!

Author: Aliesha @ Feathers in Our Nest

Recipe type: Main Dish

Cuisine: American

Serves: 4

Ingredients

4 Tbsp. olive oil
2 cups shredded or chopped cooked chicken
4 tsp. mesquite seasoning (see below)
12 garlic cloves, minced
3 cups chicken stock (homemade if possible)
2 cups whole milk
1 lb. fettuccini pasta
4 oz. Parmesan cheese, grated

Instructions

In a large stock pot, add olive oil and heat over medium-high.
Add garlic and stir while cooking for 1 minute.
Throw in the chicken, seasoning, stock, and milk. Break the fettuccini in half and add it to the pot as well. Cover and bring to a rolling boil, stirring every few minutes. (Watch carefully so it doesn't boil over.)
Reduce heat to medium-low and simmer pasta (covered) for 8-13 minutes. Stir every few minutes so it doesn't stick to the bottom.
Continue cooking until there is ½ inch of liquid in the bottom of the stock pot.
Remove from heat. Stir in the Parmesan cheese. Season with salt and pepper to taste.
Serve immediately and enjoy!

Notes

Mesquite Seasoning:
1 Tbsp. paprika
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. rosemary
1/2 tsp. sage
1/4 tsp. black pepper
1 tsp. brown sugar
shake of cayenne pepper
1 tsp. dried onion flakes
1 tsp. salt
Mix well to combine! Yield: 3 Tbsp.

Original recipe here.